CHRISTMAS PUDDING

Ingredients:

  • 2 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • 1/2  tsp ground ginger

  • 1 teaspoon vanilla bean paste or extract

  • pinch sea salt

  • 1   ½ cups (250g) raisins

  • 1 whole sweet orange –  including skin PLUS

  • 1   2/3 cups (250g) organic dried apricots, chopped

  • 1 cup freshly squeezed orange juice

  • 450g pitted fresh medjool dates

  • 2 organic eggs

  • 1/4 cup olive oil or good quality melted cultured butter

  • 3 cups (300g) almond meal (see notes)

 

Method:

 

Take the orange juice and soak the raisins and apricots for a few hours or overnight, they will soak up the juice and become plump and moist.
Steam the whole orange for 1 hour until softened then sit aside to cool.
Preheat your oven to 160C fan forced  or 180 C (no fan).
Lightly oil 2 x 750 ml pudding moulds and line with baking paper – alternatively if you’re making individual puddings, lightly oil 12 x ½ cup dariole or pudding moulds.
In a food processor, combine dates and whole steamed orange (chopped) and blitz for 30-60 secs until a paste forms. 
Then add eggs and olive oil and spices vanilla, cinnamon, nutmeg, sea salt and ginger.
Process again until the batter is smooth and creamy looking.
Transfer to a large mixing bowl.
Drain the orange juice from the soaked dried fruit and discard.
Add sultanas, apricots, almond meal and mix well.
Divide between pudding moulds.
Make a water bath for the moulds, put the moulds into a deep baking dish.
Pour enough freshly boiled water to come half way up sides of pudding bowls.
Cover with a layer of each baking paper and foil, pressing around edges of pan to completely seal.

Bake  large puddings for 1 hr 30 mins.  Bake small puddings for 1 hour  10 minutes – test each to make sure they are fully cooked through before removing from the oven. The puddings should still be lovely and moist in the middle – but not wet or undercooked.
Invert puddings onto a serving plate.

Top with spices, nuts and seeds.